Salt Baked Chicken

Ingredients:
Whole Chicken	1 (1800g)
Coarse Sea Salt	1800g
Chinese Paper	1 sheet
Aluminum Foil	1 sheet

Method:
1.	Wash the chicken and pat dry. Hung up the chicken and wind dry it, the longer the better.
2.	Bend the chicken feet into the belly's opening; wrap up the chicken with the Chinese paper. Secure the paper by putting toothpicks through the chicken's neck and the rear end.
3.	Trim the foil slightly larger than the bottom of a pot; place the foil at the pot's bottom.
4.	Heat up a wok; stir-fry the salt until it turns yellowish. Put 1/3 of salt at the pan's bottom, place the chicken on top, and then cover the chicken with the rest of the salt.
5.	Cover with a lid, and cook over a low heat for 6 mins, turn the chicken once, cook for another 6 mins, turn off the heat, keep the lid on for 12 more mins.

Tips:
1.	The weight of coarse sea salt should same as the weight of chicken.
2.	Use coarse sea salt better than table salt.
3.	Better use an earthen pot for a crispy chicken.
4.	Time to keep the chicken under the lid should be adjusted to 10 mins when the chicken only weights for about 1200g.